There are four hummus recipes in this
book, two using traditional garbanzo beans, one using pinto beans, and one
using white beans in the "White Bean & Dill Hummus" (page
11). What keeps this rendition in
keeping with traditional hummus is the inclusion of lemon juice and tahini.
What makes it a little different is the addition of dill weed. Call it bean
dip, call it hummus, but call it good! This ends up being a tasty blend of
beans, tahini, fresh garlic, fresh lemon juice, dillweed, and a pinch of
cayenne for a little zip. This is wonderful spread on toasted bagels, or used
as a dip for crackers or raw veggies. Since tahini contains a fair amount of
natural oil, you won't miss the olive oil by leaving it out altogether.
Keeping it "McDougall Friendly"
checklist:
- Omit the olive oil altogether. If you find the hummus is a little
too thick, add a couple tablespoons of water or broth to reach the desired
consistency as you are blending in the food processor.
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